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FABULOUS FLUFFY CHEESECAKE

Prep:
0 min
Cooking:
0 min
Yields:
RICH, LIGHT, AND TASTY. ALL THAT A CHEESCAKE SHOULD BE!

Ingredients

2 CUPS OF GRAHAM CRUMBS
1/2 CUP OF SUGAR
3/4 CUP OF MELTED MARGARINE

3 PKGS CREAMCHEESE (THE BRICK)SOFTENED
3/4 LITRE OF WHIPCREAM
1 TSP. VANILLA
2 1/4 CUPS ICING SUGAR
1/4 CUP LEMON JUICE

Directions

THIS CHEESECAKE NEEDS TO BE DONE UP THE DAY BEFORE.

FIRST GET YOUR 10.5" SPRINGFORM PAN. SPRAY THE BOTTOM & SIDES, WIPE EXCESS OUT.ADD THE GRAHAM CRACKER CRUMBS W/ SUGAR IN THE BOTTOM AND MIX TOGETHER. MELT THE MARGARINE & POUR INTO SPRINGFORM MIX UNTIL ALL THE CRUMBS ARE MOIST, SMOOTH AND FLATTEN TO MAKE THE CRUST. PUT IN THE FRIDGE AND LEAVE FOR AN HOUR.

YOU NEED 2 BOWLSIN ONE BOWL PLACE THE CHEESE, LEMON JUICE, ICING SUGAR AND VANILLA. BEAT UNTIL SMOOTH WITH ELECTRIC BEATER.

IN THE OTHER BOWL POUR THE WHIP CREAM AND MIX UNTIL IT FORMS FIRM PEAKS. FOLD THE WHIP CREAM INTO THE CREAM CHEESE. US A SPATULA TO FOLD IN, THEN USE THE ELECTRIC BEATER TO MIX THOUROUGHLY, BUT NOT EXCESSIVELY. STOP ONCE OR TWICE TO SCRAPE THE SIDES, ENSURING THAT ALL OF THE CREAM CHEESE MIXTURE IS WELL BLENDED. ONCE IT IS MIXED THEN FOLD IT ALL INTO YOUR CHILLED GRAHAM CRUST AND GENTLY SMOOTH OUT THE TOP. REFRIDGERATE FOR AT LEAST 12 HOURS.

USE THE REMAINING WHIP CREAM AND ADD YOUR FAVORITE LIQUOR FOR A DECIDANT TOPPING.
ENJOY!